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Advanced Hearing Care--Improving your Quality of Life. Potomac Audiology: 240-477-1010 or 301-770-3231
Hearing Aid Prices
July 29th, 2011
posted by potomac audiology
Hearing Aid Prices and Services
Potomac Audiology offers a variety of options and services to fit your health plan. Click Here to review our plans and options to find the one that fits your lifestyle and hearing needs.
We are an authorized distributor and service location of hearing aids from major brands, including:
On Twitter @HearingTests
July 13th, 2011
posted by potomac audiology
July 13th, 2011
posted by potomac audiology
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Potomac Audiology Contact Information
July 12th, 2011
posted by potomac audiology
We are aware that some patients are having difficulty reaching us because of the phone system.
Call our offices at the following numbers.
Potomac Audiology: 240-477-1010
If you experience difficulty with the phone lines, please call us at:
Mobile: 301-770-3231
We are interested in assisting you. If you still experience difficulty, email us at: gail@potomacaudiology.com.
Please let us know of any difficulty you are experiencing so it can be resolved. Thanks!
We look forward to speaking with you!
Baked Limas
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
A variety of dried beans
Baked Limas
Ingredients:
- 1 pound baby limas (dried)
- 3/4 cup light brown sugar
- 1/2 cup butter
- 1 tablespoon molasses
- 1 cup sour cream
- 1 teaspoon dried or prepared mustard (opt)
Soak beans overnight. The next day cook in water to which 3 teaspoons salt has been added. Cook until tender (about 40 minutes). When beans are done, drain off water and rinse in hot water. Drain well, and dot with 1/2 cup butter on hot beans. Add other ingredients. Mix carefully.
Bake for 1 hour in 350-375 degree oven.
Sweet Potato Souffle
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use sweet potatoes in this delicious souffle.
Sweet Potato Souffle
Mix together:
- 1/4 cup canned milk
- 2 eggs, beaten
- 1 cup sugar (or less)
- 1 teaspoon vanilla
Pinch of salt
Add:
- 3 1/2 cup mashed sweet potatoes
- 1/4 cup margarine
Place in large casserole, and top with following:
- 1 small can crushed pineapple, drained
- 2 eggs
- 1/3 cup margarine, melted
- 1/4 cup flour
- 1/2 cup sugar
Mix together, and spread over top of sweet potato mixture.
Bake at 350 degrees for about 45 minutes.
Monterey Vegetarian Casserole
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use zucchini in the Monterey Vegetarian Casserole.
Monterey Vegetarian Casserole
Place ingredients in greased 9 x 13 glass Pyrex dish:
- 3 cups cooked rice (white or brown)
Over the rice, layer:
- 1 can whole green chilies (7 oz), seeded and sliced (or 1/2 can diced)
Layer over chilies:
- 1 pound Monterey Jack cheese, grated (save some for top of casserole)
Layer over cheese:
- 1 cup sliced zucchini, parboiled
Layer over zucchini:
- 2 sliced tomatoes
Pour over all ingredients:
- 2 cups sour cream, mixed with
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- 1 tablespoon chopped parsley
- 2 tablespoons green pepper, chopped
- 2 tablespoons chopped green onions
Sprinkle on top:
- 1/2 cup of reserved Jack cheese
Bake at 350 degrees until hot and bubbly 30-45 minutes.
Hot Chicken Salad
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Hot Chicken Salad
Hot Chicken Salad, a vegetarian recipe, incorporates three cups of celery as well as other vegetables.
- 3 cups slivered Worthington Soyameat Fri-Chick
- 3 cups celery, chopped fine
- 3/4 cup slivered almonds, slightly toasted
- 1/2 cup green pepper, chopped
- 3 tablespoons onion, chopped
- 1 1/2
Tortilla Cheese Casserole
June 28th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
The Casserole uses cheese as a primary ingredient.
Ingredients:
- 1 61/2-ounce package tortilla chips
- 2 8 ounce cans tomato sauce
- 1/4 cup water
- 3 tablespoon chopped green chilies
- 1 cup chopped ripe olives
- 1 tablespoon margarine
- 4-5 green onions, with tops, chopped
- 1 cup sour cream
- 1/2 teaspoon garlic salt
- 1/2 pound grated Monterey Jack cheese
Arrange half of chips in buttered casserole. Combine tomato sauce, water, onion, sour cream, green chilies, and garlic salt. Cover torilla chips with half of tomato mixture, half of the cheese, and half of olives. Repeat, ending with cheese. Dot with butter
Bake at 350 degrees for 30 minutes or longer.
